Marshall Islands, Republic of the vs Morocco: Cream — Food
Cream — Food over time
- Marshall Islands, Republic of the
- Morocco
How they compare
Marshall Islands, Republic of the currently reports 0 1000 t against 0 1000 t in Morocco, a difference of 0 1000 t.
Across all 5 years both countries report, Morocco has been ahead every year.
Marshall Islands, Republic of the ranks 75th and Morocco ranks 75th of 153 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Marshall Islands, Republic of the | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 2 1000 t | 2 1000 t | Morocco |
| 2020s | 0 1000 t | 0.25 1000 t | 0.25 1000 t | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food, Marshall Islands, Republic of the or Morocco?
- Marshall Islands, Republic of the, at 0 1000 t against 0 1000 t in Morocco as of 2023.
- What is the difference in cream — food between Marshall Islands, Republic of the and Morocco?
- 0 1000 t, with Marshall Islands, Republic of the ahead.
- How many years of comparable data are there for Marshall Islands, Republic of the and Morocco?
- 5 years are reported by both, from 2019 to 2023.
- How do Marshall Islands, Republic of the and Morocco rank globally for cream — food?
- Marshall Islands, Republic of the ranks 75th and Morocco ranks 75th of 153 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — Food. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.